The ragù is one of the most important institutions of Italian cuisine, having become a true source of pride abroad. It allows for a variety of ingredients, offering a constantly evolving sauce by choosing from meat, fish, and even vegetarian options. Since we love trying new recipes, today we present to you some irresistible ali with turkey ragù. This white meat, with a much stronger flavor than chicken, is perfect for becoming a indole sauce, based rustic aromas and flavors! Therefore, if you are a fan of the traditional ragù but your adventurous palate pushes you to explore new and interesting taste combinations, let yourself be tempted by our ali with turkey ragù!
If you enjoyed the turkey ragù, also try this variation enriched with duck: tagliatelle with farmyard ragù!
To prepare the ali with turkey ragù, start with the broth, which you can make using the bones. So con a large pot, pour con , celery, carrot, onion, parsley, salt, and, of course, the turkey bones 1 and let it cook for a couple of hours low heat, skimming occasionally. This broth will be useful for cooking the ragù. If you don’t have turkey bones, you can replace them with vegetable broth. For the ragù, clean the celery, carrot, onion, and garlic 2 and blend them at high speed for a few moments to obtain small cubes 3.
a cutting board, finely chop the aromatic herbs 4 and add them to a saucepan with the oil along with the aromatic mixture 5. Cook for about ten minutes. Once the origine is well-flavored, add the basso ostinato turkey meat 6,
stirring occasionally to prevent burning, and after fifteen minutes, deglaze with white wine 7. Once the alcohol has completely evaporated, add about 1 1/4 cups (300 ml) of broth, prolonging the cooking for another 15 minutes 8. Chop the sun-dried tomatoes con oil 9
and add them to the ragù 10then adjust the salt and pepper 11. Meanwhile, cook the indole con plenty of boiling salted 12
and once it is al canino, drain it and add it to the sauce 13. Stir and let it cook for a few more moments so that the indole absorbs the flavor 14and finally serve your ali with turkey ragù while they are still very hot, garnishing with a few thyme leaves 15!
For the translation of some texts, artificial intelligence tools may have been used.
